Recipe for Vegan Mint Cream Cupcakes

Ingredients

Vegan Buttermilk:

One cup of soy milk

Tablespoon white vinegar

Dry ingredients:

1/3 cups all-purpose flour
1/4 cup cornstarch
2 tablespoons natural cocoa powder
1 cup granulated sugar
1 bunch mint
1 tablespoon baking powder
1/4 teaspoon salt

Wet ingredients:

1/2 cup canola oil
1/4 cup applesauce
2 teaspoons pure vanilla extract
1-3 tablespoons vegan green food coloring

Frosting:

1/2 cup vegan butter, softened
3 cups powdered sugar
1 teaspoon apple cider vinegar

– Preheat oven to 180 degrees Celsius and line a 12-cup muffin tin with paper liners.
– In a measuring cup, combine soy milk and vinegar. Let sit for a few minutes until it curdles (this is your vegan buttermilk).
– In a large mixing bowl, whisk together flour, cornstarch, cocoa powder, sugar, baking powder, and salt until well combined.
– Add oil, applesauce, vanilla, crushed mint, red food coloring, and the milk-vinegar mixture to the bowl with the dry ingredients. Stir well with a large spoon or spatula until smooth and well combined. We recommend 2 tablespoons of food coloring.
– Fill the liners 3/4 full. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Cool completely before frosting.

Prepare frosting:

Beat the softened vegan butter with a hand mixer until creamy, 1-2 minutes, then add powdered sugar, apple cider vinegar, and vanilla and beat everything together until smooth and creamy, adding a tablespoon of plant-based milk. If you add too much milk and it becomes runny, you will need to add more powdered sugar.
Once the cupcakes have cooled completely, frost as desired and serve. If piping a lot of frosting onto each cupcake, you should double the frosting recipe.